Why did a 1915 Canadian community cookbook feature a dish named Egyptian Cannelon?

Food & Drink · Published 30 September 2026 Swipe more like this →

In short: Glen investigates a peculiar meat roll recipe found in a century-old Toronto community cookbook. This episode explores the unconventional naming of this dish and demonstrates the preparation of a beef-based roll seasoned with nuts and aromatics, offering a glimpse into early 20th-century home cooking.

The recipe, sourced from a 1915 publication originating in Toronto, calls for two pounds of finely chopped beef from the round. The mixture is seasoned with salt, pepper, parsley, grated onion, and a half-pint of either chopped almonds or pine nuts. This blend is shaped into a compact roll, wrapped in oiled paper, and baked in a pan with stock and butter for forty-five minutes.

After baking, the paper is removed, and the roll is served with a pan-made sauce thickened with a butter-and-flour roux, stock, and optional tomato catsup. The final dish is garnished with toast. The video examines the historical context of this preparation, highlighting the curious naming choice that links a local Canadian recipe to an Egyptian moniker.

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